5. Add 2 tablespoons of tomato concentrate and half of cup of red wine. Also put in the veggie stock (1 cup). Salt and pepper according to your taste.

6. When potatoes are cooked, drain the water – put in 2 tablespoons of vegan butter and some rice milk. Mash it up. (for vegetarians – you can make regular mash potato with butter and milk).

7. On the bottom of the baking dish – lay and spread the veggie mix. On the top – lay mush potatoes. Salt and pepper to the taste. Spray with little bit of veggie oil and bake in aga for 20-25 minutes.

I’m writing this recipe – while my vegan cottage pie is in the aga. 🙂 Can’t wait to taste it. I also made some tomato salad with it (tomatoes, spring onion, half of cucumber, salt, pumpkin seed oil, vinegar). I just like the combo of something sour with my mush potato dishes.